tuna white bean dill salad

Take canned tuna to new heights by adding creamy cannellini beans, fresh dill and a tangy Dijon dressing.

Ingredient

1 (15 ounce) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
2 (5 ounce) cans solid white tuna (water pack), drained and broken into chunks
⅓ cup chopped red onion (1 small)
3 tablespoons plus 1 teaspoon, honey Dijon-style mustard, divided
2 tablespoons light mayonnaise
2 tablespoons cider vinegar, divided
1 ⅛ teaspoons dried dill, divided
2 tablespoons olive oil
⅛ teaspoon kosher salt
6 cups fresh baby spinach
2 cups cubed, cooked and chilled beets (see Tip)
1 sprig Chopped fresh dill and/or ground pepper

Combine beans, tuna and onion in a large bowl. For dressing, whisk together 3 tablespoons of the mustard, the mayonnaise, 1 tablespoon of the vinegar, 1 teaspoon of the dried dill and the lemon-pepper seasoning in a small bowl. Add dressing to tuna mixture; toss gently to coat. Cover and chill 2 to 4 hours.
Prepare vinaigrette: Combine oil, remaining 1 tablespoon vinegar, remaining 1 teaspoon mustard, salt and the remaining 1/8 teaspoon dried dill in a small screw-top jar. Cover and shake well. Combine spinach and beets in a large bowl. Before serving, pour vinaigrette over spinach mixture; toss gently to coat.
To serve, line four serving plates with spinach mixture. Top with tuna mixture. If desired, sprinkle with fresh dill and/or pepper.